March 21, 2011

Zucchini Chocolate Chip Cookies

Ah, vegetables, what can't you make sound healthier?

This isn't the prettiest cookie in existence, although it's certainly not the ugliest. It's slightly lumpy looking and you can see flecks of a green vegetable of some sort if you stare really hard at it.

It's also soft.

And cakey.

And melts in your mouth, leaving no zucchini aftertaste whatsoever...just a strong desire for a cold glass of milk.

There are other cookies that as you chew you are able to contemplating life, the universe and all other such matters. Then you swallow, say, gosh-darn-gee-whiz, that was one decent cookie. And then you go on with your day, desire for cookie sated, not one thought of the remaining cookies wrapped in foil in your pantry in your mind, because they were "just okay".

Not these cookies my friend. Not these.

Please enjoy responsibly.

Zucchini Chocolate Chip Cookies
recipe adapted from
(makes 24 cookies)

1 egg
1/2 cup butter
1/2 cup brown sugar
1/3 cup honey
1 tablespoon maple syrup
1 cup all-purpose flour
1 cup whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup finely shredded zucchini
12 oz chocolate chips

Preheat the oven to 350 degrees.

Shred one cup of zucchini. Set aside.

Combine flours, baking soda, salt, cinnamon and nutmeg in a large bowl.

Beat egg lightly in a small custard cup. In a separate bowl, mix together egg, butter, sugar, honey, and vanilla until a well combined liquid mixture forms.

Add wet ingredients to flour mixture. Mix. Stir in zucchini and chocolate chips.

Bake cookies on a cookie sheet for 10-15 minutes.

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